Ina Garten’s Lemon Yogurt Loaf Cake

Ina Garten’s Lemon Yogurt Cake is easy to make, moist and delicious with a sweet, tangy lemon flavor. It’s the perfect summer dessert.

Ina Garten’s Lemon Yogurt Cake

Lately instead of leftover bananas at the end of the week I find myself with a bowl full of lemons. Instead of making lemonade I have been making all sorts of desserts, including lemon bread. Ina Garten aka the Barefoot Contessa is one of my “go to’s” for sweet treats. After all, everything Ina makes is foolproof and delicious and this Lemon Yogurt cake is no exception. You can find this recipe and more in Barefoot Contessa at Home by Ina Garten.

Need another recipe from Ina? Try Old Fashioned Banana Cake, Ina Garten’s Triple Chocolate Loaf Cake(my favorite), Outrageous Brownies, and the Barefoot Contessa’s Sour Cream Coffeecake.

Why you will love Ina’s Lemon Yogurt Cake

• It’s made with pantry staples and you don’t need butter or an electric mixer.
• Can be made in a loaf pan or as a bundt cake to make it a little fancier.
• It is sweet, tart, moist and delicious.

What you need to make lemon yogurt pound cake

• 1-1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
•  1 cup plain whole-milk Greek yogurt
• 1 1/3 cups sugar, divided
• 3 extra-large eggs
• 2 teaspoons grated lemon zest (2 lemons)
• 1/2 teaspoon pure vanilla extract
• 1/2 cup vegetable oil
• 1/3 cup freshly squeezed lemon juice
• For the lemon glaze
• 1 cup confectioners’ sugar
• 2 tablespoons freshly squeezed lemon juice

Directions for Lemon Yogurt Cake

• Preheat the oven to 350 degrees. Prepare an 8 x 4 x 2-inch loaf pan with baking spray then line the bottom of the baking pan with parchment paper. G
• Sift together the flour, baking powder, and salt into a small bowl.
• In a medium bowl whisk together the plain full fat yogurt,1 cup sugar, the eggs, lemon zest, and vanilla.
• Slowly whisk the dry ingredients into the wet ingredients.
• With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.
• Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the middle of the cake comes out clean.
• Lemon Syrup: In a a small saucepan cook 1/3 cup lemon juice and remaining 1/3 cup sugar until the sugar dissolves and the mixture is clear. Set aside.
• After the cake is done, let it the cake cool in the pan for 10 minutes. Then place a wire rack on a sheet pan, and set the loaf cake on the wire baking rack.
• While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and let it soak in.
• Lemon Glaze: For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.Once the cake is completely cooled drizzle with the lemon glaze. The slice, serve and enjoy.

Variations & Serving Suggestions

• Ina’s recipe is scrumptious as it is but you could also make it with other citrus fruits like orange or lime.
• Serve lemon cake with a dollop of whipped cream, vanilla ice cream or fresh berries.

That’s All for Now

Do you have a favorite Ina recipe?

If you are looking for an easy and delicious recipe to make again and again I hope that you try Ina Garten’s Lemon Yogurt Cake.

Have a great day friends, thank you for spending part of your day with me.

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Ina Garten’s Lemon Yogurt Loaf Cake

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5 from 2 reviews

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Ina Garten’s Lemon Yogurt Cake is easy to make, moist and delicious with a sweet, tangy lemon flavor. It’s the perfect summer dessert.

• Total Time: 1 hour 5 minutes
• Yield: 10 servings 1x

Ingredients

Units USM Scale 1x2x3x

1–1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon kosher salt

1 cup plain whole-milk Greek yogurt

1 1/3 cups sugar, divided

3 extra-large eggs

2 teaspoons grated lemon zest (2 lemons)

1/2 teaspoon pure vanilla extract

1/2 cup vegetable oil

1/3 cup freshly squeezed lemon juice

For the lemon glaze

1 cup confectioners’ sugar

2 tablespoons freshly squeezed lemon juice

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Instructions

Preheat the oven to 350 degrees. Prepare an 8 x 4 x 2-inch loaf pan with baking spray then line the bottom of the baking pan with parchment paper. G

Sift together the flour, baking powder, and salt into a small bowl.

In a medium bowl whisk together the plain full fat yogurt,1 cup sugar, the eggs, lemon zest, and vanilla.

Slowly whisk the dry ingredients into the wet ingredients.

With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated.

Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the middle of the cake comes out clean.

Lemon Syrup

In a a small saucepan cook the 1/3 cup lemon juice and remaining 1/3 cup sugar until the sugar dissolves and the mixture is clear. Set aside.

After the cake is done, let it the cake cool in the pan for 10 minutes. Then place a wire rack on a sheet pan, and set the loaf cake on the wire baking rack.

While the cake is still warm, pour the lemon-sugar mixture slowly over the cake and let it soak in.

Lemon Glaze

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Once the cake is completely cooled drizzle with the lemon glaze. Then slice, serve and enjoy.

• Author: Elizabeth
• Prep Time: 15 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American

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